Name: Creamy Asparagus Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium onion, roughly chopped, or use 1 medium leek, white and light green parts only; 4 cloves garlic, roughly chopped; 28 g unsalted butter; 500 g fresh asparagus, woody ends trimmed and cut into 3–4cm pieces; 250 ml chicken stock, preferably good-quality, reduced-salt; 250 ml milk, whole milk gives the creamiest result; 120 g crème fraîche; salt, to taste; freshly ground black pepper, to taste; asparagus tips, a few, lightly blanched; crème fraîche, a spoonful; fresh chives, finely chopped; extra virgin olive oil, a drizzle; crusty bread or warm sourdough, to serve

Method

Finely chop the onion and garlic. Wash the asparagus, trim off the tough woody ends and cut the spears into 3–4cm pieces. Reserve a few attractive tips for garnish, if you like.
Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and sauté gently for 5–10 minutes, stirring occasionally, until softened and fragrant. Avoid browning the garlic, as this can make the soup bitter.
10 mins
Add the chopped asparagus and stir to coat in the buttery onion mixture. Pour in the chicken stock and bring to a gentle simmer. Cook uncovered for 5–10 minutes, until the asparagus is tender when pierced with a knife. Avoid overcooking, which dulls the flavour and bright green colour.
10 mins
Pour in the milk and stir to combine. Remove from the heat and allow to cool slightly. Purée with a stick blender until completely smooth and velvety, or blend in batches in a countertop blender. For an especially refined finish, pass the soup through a fine-mesh sieve to remove any fibrous pieces.
Return the soup to the saucepan over a low heat. Stir in the crème fraîche until completely incorporated and warm gently for 2–3 minutes, stirring occasionally, until heated through. Do not let the soup boil after adding the crème fraîche.
3 mins
Season generously with salt and black pepper, then taste and adjust. Ladle into warm bowls and finish with a spoonful of crème fraîche, a few asparagus tips and chopped chives. Serve immediately with crusty bread or warm sourdough.

Serving suggestions

Ladle into warm bowls and finish with a small spoonful of crème fraîche, a few asparagus tips and chopped chives, with a drizzle of olive oil if you like. Serve immediately with crusty bread or warm sourdough.

Cook’s tips

Onion gives a slightly sweeter, more pronounced flavour, while leek is gentler and more traditional with asparagus. Do not let the garlic brown, as it turns bitter. Simmer the asparagus for only 5–10 minutes to keep its fresh flavour and green colour. Blending thoroughly and passing the soup through a fine-mesh sieve makes it extra silky, which is worthwhile with thick spears. Store in an airtight container in the fridge for up to 3 days and reheat gently, stirring, without boiling, as the crème fraîche can separate. You can also make the soup without the crème fraîche and stir it in just before serving.